Lizzie's Recipes

A collection of easy to make recipes

Quick Vegetable Triangles

We love to use up leftovers and some of our most delicious meals have been made using up bits and pieces of vegetables or pasta from a previous meal.  I freeze leftover vegetables and make bubble & squeak or fritters.  I add beef stock and Frankfurt’s to cabbage and bacon and make it into a soup.  Left over mashed potatoes transforms into Tattie Scones or fish cakes – the possibilities are endless.

These triangles are very quick and easy and you can use just about any leftover veggies in the recipe.  I had made our “Potatoes of the Night” – roasted baby potatoes with red capsicum, garlic cloves and red onion – had some left over so decided to combine them into samosa-like triangles

Don’t be afraid of Filo pastry – it’s very easy to use as long as you keep it covered with a damp tea towel to prevent it drying out.  Treat it gently and it will become your pastry of choice for wrapping up all sorts of wonderful fillings..

Slice each sheet of Filo pastry in half and lightly brush with oil

Slice each sheet of Filo pastry in half and lightly brush with oil

Place your filling at the bottom and roll up corner to corner to create a triangle

Place your filling at the bottom and roll up corner to corner to create a triangle

Golden and crunchy vegetable triangles

Golden and crunchy vegetable triangles

Ingredients:

Leftover roasted potatoes or any vegetables (about 3 cups)

Tablespoon of olive oil

2 cloves garlic, finely sliced

2 teaspoons of cumin powder

2 teaspoons of curry powder

½ cup frozen peas

I large grated carrot

3 spring onions, finely sliced

¼ cup fresh coriander, finely shredded

12 sheets of filo pastry

Olive oil to brush on filo sheets

 

Method:

Gently fry the garlic in the olive oil

Add the spices and fry until fragrant

In a bowl, mix together the leftover roasted potatoes, peas, carrot, coriander and spring onions squashing them slightly to combine

Add garlic and spice mix and combine thoroughly.

Keep the filo sheets covered with a damp towel to prevent them drying out

Take one sheet of filo and slice in half

Brush both halves lightly with some olive oil and place one half on top of the other

Place a generous amount of the filling in the corner and roll up corner to corner to make a sealed triangle

Continue until all the filling and filo sheets are used up

Brush the tops of the triangles with olive oil

Bake for 30 minutes in a preheated 200c fan-forced oven until golden and crisp

Serve with mango and chilli sauce (bottled sauce is readily available in supermarkets

 

Bon Appetit!  🙂

 

Advertisements

Single Post Navigation

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Lebeau's le Blog

Home of the "What the Hell Happened?" Series

Vegemite Withdrawals

"Not all those who wander are lost" - JRR Tolkien

Robinince's Blog

Just another WordPress.com site

Lizzie's Recipes

A collection of easy to make recipes

Fromage Homage

A British Isles Cheese Odyssey

KITCHEN CICI

Food Innovator, Clean Eater, Recipe Sharer. My kitchen is small but mighty.

redundancyworklife

redundancy & worklife

tullyandtahlia

Smile! You’re at the best WordPress.com site ever

shantiodyssey

Travels through SE Asia and beyond.......

Lulu Zaza Blog

A photographic journal of two Russian Blue cats

One Little Aquarian

the joys of everyday life as I see it!

%d bloggers like this: